One of your better videos so 👍from me for your progress but I have some issues with some of the comments you made as they clearly show a lack of knowledge and more copying what a lot of people have said before. I wont go into them all but the main issues I had was 1) There is way too much seasoning on the ribs. How is the smoke going to hit the meat if it is totally covered and with that crazy amount of pepper they will be far to spicy for most people and I cant even bring myself to correct you on the pat vs rub comment. Sometimes and definitely in this case less is more. Also I always add my coarse grains before the fines to ensure they stick. 2) You spritz to reduce the temp of the surface were it is maybe getting too much heat which is most likely happening because you haven't got sufficient control of your fire. In the ribs video I did on my channel I start off at 225g, then go to 250f to progress through the stall and then wrap in butchers paper, adding ghee & tallow & bump the temp to 275f to get them to finish and didn't need to spritz once. You can spritz to add flavour if you use a broth or vinegar but its not done to help form the bark specifically. Finally the wrap at the end and then swaddle is most likely going to get them to carry over too far and over cook the ribs. Just leaving them wrapped in butchers paper and allowing them to come down to 145f will allow the juices to redistribute and given you that perfect bite. I don't mean to sound overly negative but when you are teaching people how to do something you really need to give good & accurate information. All the best Al
Thank you for sharing. I can guarantee my ribs definitely did not go over nor were they over seasoned. These ribs were 8lbs which would require more seasoning because they were so thick and still catching that smoky flavor. I shared my recipe with nothing but love & honesty. Everyone has a right to their opinion 🤍 I let my results speak for themselves regardless if the comments are positive or negative Happy Smoking!
@@Boujeetexasbbq thanks for replying & I have the upmost respect for you for putting yourself out there, I know how hard that is. The channel you have the privilege to post has a huge following so it would be great to see you do something original that showed us the real Boujee BBQ. Kind regards Al
This is an amazing tutorial for beef ribs, thanks for sharing Brigie!
Thank you 🥹🤍😇
This recipes was so epic ❤
I didnt know they had beef ribs on mars! 👽
Yep and they were out of this world 🪐
looks amazing 🔥🔥
Thank you friend 🤍
That has to be a filter on her face, as she doesn't look human
Yea everything in this video are too perfect to be true 🥹😇
👏🏾🤘🏾💐
Thank you ❤
@Boujeetexasbbq If you ever sell anything let me know!!! 🫡👏🏾🤘🏾
@@lawmossberg4078 I don’t sell but I can get you a discount on Oklahoma Joes smokers🥰
One of your better videos so 👍from me for your progress but I have some issues with some of the comments you made as they clearly show a lack of knowledge and more copying what a lot of people have said before. I wont go into them all but the main issues I had was 1) There is way too much seasoning on the ribs. How is the smoke going to hit the meat if it is totally covered and with that crazy amount of pepper they will be far to spicy for most people and I cant even bring myself to correct you on the pat vs rub comment. Sometimes and definitely in this case less is more. Also I always add my coarse grains before the fines to ensure they stick. 2) You spritz to reduce the temp of the surface were it is maybe getting too much heat which is most likely happening because you haven't got sufficient control of your fire. In the ribs video I did on my channel I start off at 225g, then go to 250f to progress through the stall and then wrap in butchers paper, adding ghee & tallow & bump the temp to 275f to get them to finish and didn't need to spritz once. You can spritz to add flavour if you use a broth or vinegar but its not done to help form the bark specifically. Finally the wrap at the end and then swaddle is most likely going to get them to carry over too far and over cook the ribs. Just leaving them wrapped in butchers paper and allowing them to come down to 145f will allow the juices to redistribute and given you that perfect bite. I don't mean to sound overly negative but when you are teaching people how to do something you really need to give good & accurate information. All the best Al
Thank you for sharing. I can guarantee my ribs definitely did not go over nor were they over seasoned. These ribs were 8lbs which would require more seasoning because they were so thick and still catching that smoky flavor. I shared my recipe with nothing but love & honesty. Everyone has a right to their opinion 🤍
I let my results speak for themselves regardless if the comments are positive or negative Happy Smoking!
@@Boujeetexasbbq thanks for replying & I have the upmost respect for you for putting yourself out there, I know how hard that is. The channel you have the privilege to post has a huge following so it would be great to see you do something original that showed us the real Boujee BBQ. Kind regards Al